Role & Responsibilities
- Ability to work under pressure while managing multiple situations and projects.
- Must work with people and aid in their development.
- Ensure each bakery adheres to the different customer policies and their procedures.
- Follow up and improve on current policies and procedures.
- Plan, coordinate, and participate in certification audits (GFSI / BRC). Aid all facilities in being prepared and compliant.
- Serve as a liaison between employees, customer requirements and 3rd party audits.
- Performs in-house audits / inspections to aid in location compliance and control of possible risk.
- Participates in investigations to determine and address root causes of special situations, regulatory inspections, customer audits to assure proper investigation, root cause and resolution.
- Responsible for company distribution centers.
- Tracks state audits for the distribution centers and follow up with their corrective actions.
- Completes all required FDA facility (includes distribution centers) registrations.
- Works with Sanitation Managers and their departments to help develop and share best practices. Help them to properly complete their department corrective actions and root causes. Conduct sanitation group calls and group meetings to share best practices and gain additional knowledge.
- Pest control knowledge to aid in control, identification, and follow up if a special situation occurs.
- Work with staff to oversee and edit programs where necessary to eliminate consumer complaints.
- Follow up on corrective action plans.
- Follow up on each location in-house committee inspections.
- Works with auditing companies, and customer contacts in scheduling audits. Communicates concerning unannounced audits to avoid conflict.
- Other related duties as assigned.
- Requirements & Physical Demands
- Bachelor's degree preferred.
- Must have food manufacturing experience.
- Good communication and interpersonal skills are highly required.
- Excellent organizational and coordinating abilities.
- Ability to work as part of a team or even as a leader of a team.
- Must possess good leadership skills.
- Certified Food Safety Manager and HACCP certification required.
- Minimum of 10 years of experience in food safety and quality assurance within the food industry.
- Strong knowledge of food safety regulations and standards (FDA, GFSI, BRC, etc.).
- Excellent leadership, communication, and problem-solving skills.
- Ability to manage multiple projects simultaneously and work effectively under pressure.
- Experience in leading and participating in certification audits and inspections.
- Proficiency in Microsoft Office Suite and food safety software.
Salary: $115 plus Bonus Eligible
Hours: 8 AM-5 PM
Must be willing to Travel to the Manufacturing Plants. 6 are located in Maryland and most travel is (1-2 nights) Other locations are: Connecticut, New Jersey, North Carolina and PA.
MUST COME FROM MANUFACTURER IN THE FOOD INDUSTRY
Be ok with working for a Family Owned and Operated Organization.